We’re kicking it old school with Slow Cooker Beef Stroganoff from scratch. This recipe is notable both for what it does offer—all the creamy, cozy flavor of the classic recipe, lightened up with a few healthy ingredient swaps and made easier in the crock pot—as well as for what it doesn’t. This crock pot beef stroganoff is made without canned soup, please and thank you!

a plate of slow cooker beef stroganoff

I grew up eating my Grandma Dorothy’s classic beef stroganoff recipe, so this homey dish has a special place in my heart.

She often made comfort food for my sisters and me when we went over to visit her after church, so cooking and eating this dish reminds me of her in a special way.

If you’ve never had beef stroganoff, it’s a rich, creamy beef and mushroom sauce served over noodles.

It’s the sort of no-frills family recipe that warms and reassures in that special way that I remember only grandma could—simply, unconditionally, and where food is involved, deliciously.

slow cooker full of creamy beef stroganoff

How Do I Make Beef Stroganoff?

This is an easy beef stroganoff recipe, especially since the slow cooker does the cooking. Here’s everything you need to know to make creamy, tender traditional beef stroganoff, crockpot-style!

What is the Best Cut of Meat for Beef Stroganoff?

There are a few ways to make Slow Cooker Beef Stroganoff. The biggest differentiator is the type of meat you choose. When you make it, you can use:

  • sliced beef (typically sirloin)
  • ground beef
  • meatballs

My grandma always used sliced beef in her stroganoff, so that’s what you’ll find here, but if you prefer to make slow cooker ground beef stroganoff, I have a few suggestions for you in the recipe notes.

Speed It Up

If you are looking for a stove top stroganoff recipe (or are just in a hurry and don’t have time to wait on the slow cooker), you can check out this 30-minute Chicken Stroganoff. The same recipe also works well with ground beef.

Or, check out my recipe for Instant Pot Beef Stroganoff. It’s adapted from this slow cooker version but is ready in a fraction of the time.

What is Stroganoff Sauce Made Of?

  • In the version of the recipe that appears in the classic Russian cookbook A Gift to Young Housewives, the beef stroganoff sauce is made with lightly floured beef cubes, bouillon, and mustard, then finished with a sour cream sauce. No cremini mushrooms, no onions.
  • In the versions of beef stroganoff you’ll find most often in the United States (and on my Grandma’s table), the beef stroganoff sauce also includes onion powder and mushrooms.
  • Some recipes call for white wine (this one does not, though you can add it if you like) and others even use cream cheese.

Another branch on the beef stroganoff family tree is beef stroganoff with cream of mushroom soup.

Do not go here. Beef stroganoff from scratch is easy to make; no need to rely on processed ingredients.

What Herbs are Used in Beef Stroganoff?

Let’s be real: beef stroganoff is not a looker. That said, you can certainly add a pop of color and an extra layer of deliciousness by finishing it with fresh herbs.

  • Thyme is my favorite herb to add to beef stroganoff and what you see pictured here.
  • Parsley is another tasty choice.
  • Dill, while not traditional, is another herb I really enjoy with beef stroganoff. While I don’t always have fresh dill on hand, I do have dried dill weed in my pantry, which is super yummy added to the beef stroganoff sauce. This is a matter of taste, so feel free to leave it out if you prefer.

How to Make a Healthy Beef Stroganoff Recipe

For this Slow Cooker Beef Stroganoff recipe, I stuck to my grandma’s recipe as inspiration, with a few departures to make it a healthier beef stroganoff.

  • I opted for a lean cut of beef: sirloin. Sirloin can still stand up to the long cooking time in the crock pot (and crock pot beef stroganoff = easy beef stroganoff) but is relatively lean compared to other cuts.

When the slow cooker stroganoff is finished, the beef is fall-apart tender, without being heavy or greasy. (For another fall-apart tender beef recipe, see this amazing Crock Pot Beef Stew!)

  • Instead of making the crockpot beef stroganoff with sour cream, I used plain Greek yogurt. It gives the stroganoff sauce the same richness I remember from my childhood, but Greek yogurt is higher in protein and lower in fat than sour cream. 
crock pot full of healthy beef stroganoff, made with Greek yogurt instead of sour cream
  • Finally, while I kept the classic egg noodle shape, I used whole wheat egg noodles instead of regular, as they offer more fiber and protein. 

You really can serve this crock pot beef stroganoff with any shape of noodles you like, but egg noodles are classic.

I’m also biased, as those are the noodles my grandma used in her best beef stroganoff, and grandma knows best.

More Ways to Serve Beef Stroganoff

In addition to noodles, you can also serve beef stroganoff with rice, over mashed potatoes, or with cauliflower rice.

healthy beef stroganoff on a dinner plate with a fork next to it

Speaking of grandma knowing best, here’s the most important tip about beef stroganoff she shared every single time we ate it:

Go back for seconds. ALWAYS.

More Comforting Beef Recipes

Tools to Make Slow Cooker Beef Stroganoff


Slow Cooker Beef Stroganoff

4.66 from 86 votes
The BEST old fashioned Beef Stroganoff made from scratch. The crockpot makes it easy and hands free. Comforting, creamy, and classic.

Prep: 10 mins
Cook: 5 hrs
Total: 5 hrs 30 mins

Servings: 6 servings (8 cups)


  • 1 1/2 pounds boneless sirloin steak cut into thin (1/2-inch-thick) 2-inchx1-inch strips
  • 1 teaspoon kosher salt
  • 1 teaspoon dried dillweed
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 16 ounces cremini baby bella mushrooms, sliced
  • 1 1/2 cups low-sodium beef broth divided
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1/4 cup cornstarch
  • 1 cup plain whole milk Greek yogurt do not use nonfat or it will curdle
  • 8 ounces whole wheat egg noodles penne, rotini, or similar noodles work well also
  • Fresh parsley or thyme optional for serving


  • Grease the bottom of a 6-quart or larger slow cooker with nonstick spray. Add the sirloin and sprinkle with salt, dill, black pepper, garlic powder, and onion powder. Stir to coat the meat.
  • Add the mushrooms, 1 cup beef broth, Worcestershire, and Dijon. Cover and cook on high for 2 to 3 hours or on low for 5 to 7 hours, until the beef is cooked through and tender. (If you prefer firmer mushrooms, wait to add them until about halfway through the cook time.)
  • Stir the cornstarch together with the remaining 1/2 cup broth to create a slurry. Stir the mixture into the slow cooker. Cover and cook on high for 20 minutes, and then stir in the Greek yogurt. Re-cover and cook on high for an additional 10 minutes.
  • While the stroganoff finishes cooking, cook the noodles according to package instructions. Stir into the slow cooker or pile separately into bowls and ladle the stroganoff over the top. Serve immediately, topped with fresh thyme or parsley as desired.


  • Store leftovers in the refrigerator for up to 2 days. For longer storage (up to 4 days) store the stroganoff sauce and pasta separately.
  • To make with ground beef instead of sirloin: In a large skillet over medium, heat 1 tablespoon oil. Add the ground beef and sprinkle with the seasonings. Cook, breaking apart the ground beef and stirring to evenly incorporate the spices, until cooked through. Drain off any excess grease and discard. Transfer the ground beef to the crock pot and proceed with step 2.
  • To make on the stovetop: Toss the steak strips and seasonings together in a large bowl. Heat 1 tablespoon oil in a large, deep skillet or Dutch oven over medium-high heat. Add the steak strips in a single layer and cook until brown on both sides. (Do this in multiple batches if all your steak strips can’t fit.) Remove to a plate and set aside. Add another tablespoon oil to the same skillet and add the mushrooms. Cook for a 3 to 5 minutes, or until browned. Add the steak back to the skillet along with 1 cup beef broth, Worcestershire, and Dijon. Cover, reduce the heat to medium low, and simmer for 10 to 15 minutes. (Prepare your noodles while the stroganoff is cooking.) Stir together the cornstarch and remaining 1/2 cup broth to create a slurry and add to the skillet. Stir and let cook until thickened, and then stir in the Greek yogurt. Heat through and serve over prepared noodles.


Serving: 1(of 6)Calories: 369kcalCarbohydrates: 39gProtein: 37gFat: 7gSaturated Fat: 2gCholesterol: 103mgPotassium: 1054mgFiber: 2gSugar: 4gVitamin A: 33IUVitamin C: 1mgCalcium: 107mgIron: 3mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Just made this recipe I doble all ingredients for leftovers but didn’t care for the acidity can I use a little sugar to make it taste better ?

    1. I’m sorry to hear this wasn’t what you hoped for, Anna. Many other readers have tried it and loved it, but I know everyone has different tastes. I truly wish you would have loved it!

    1. Hi Shelly, I think it would freeze just fine! Make sure to cool it completely, then thaw overnight in the fridge. I am so glad you enjoyed it!

  2. I read all the comments before starting this, so I am leaving my own to help anyone else in a similar situation to mine. I’m allergic to dairy and have never had beef stroganoff before. I made this recipe with a few substitutions. Like others, I used beef stew meat. I don’t like the flavor of dill, so I substituted with an equal amount of dried parsley and a pinch of dried thyme. I also added a dash of paprika. I used dried beef bouillon cubes and water instead of beef stock. I only added 2tsp each of the dijon and worcestershire as I’m not the biggest fan of those flavors and I was worried they would overpower it. I also added diced onion in addition to the sliced baby bellas. After everything slow cooked to the desired doneness, I used 1/2c Silk plain soy milk instead of 1/2c broth to dissolve my cornstarch and didn’t add any kind of yogurt or sour cream. I served it over regular extra-wide egg noodles.

    It was absolutely delicious and I will definitely be doing this again. I think next time I might add some frozen peas at the end just for a little additional fresh/bright flavor. Thank you for the wonderful base recipe!5 stars

  3. Hi Erin, I’ve enjoyed other recipes of yours so I’m sure will love this. Am making tomorrow for Easter dinner. I’m not one to change recipes but I remember years ago making beef stroganoff and the recipe called for a little tomato paste. Any thoughts about adding that? 🤔

    1. Hi Sharen! Thanks for your question. I actually don’t know anything about adding tomato paste. I hope you enjoy this recipe!

  4. Quite literally the best beef stroganoff I’ve ever had. Even without onions this dish is so delicious. Also it’s so easy to make so it’s a win win. Thank you so much for creating this recipe, I’ll definitely be using it for years to come. 😊5 stars

  5. No offense, just not as good as I hoped it would be. I appreciate and admire everyone that creates and shares recipes. For me, the dish lacked punch and flavor. It didn’t help that my husband cooked the egg noodles to a slow death (our problem). So, thank you.3 stars

    1. I’m sorry this recipe wasn’t to your tastes, Cathy. I (and many other readers) have truly enjoyed it, so I wish you would’ve too!

  6. I made this today, and followed the crockpot recipe other than substituting sour cream for the Greek yogurt. It was very good, and the creamiest recipe I’ve tried so far. It did have a bit of a tart note. I’m not sure if that was from the dill. I will definitely make this again, but maybe reduce the dill and add some parsley. Thank you for the great recipe!4 stars

  7. This is a favorite in my house! The gravy, sauce, whatever you want to call it is amazing. I do substitute the mushrooms for baby carrots since I’m the only mushroom lover in my house and as with all Erin’s recipes I always use sour cream in place of the Greek yogurt because that’s what I prefer. This goes amazing with roasted potatoes and cauliflower!5 stars

  8. Just made this for dinner tonight. Did add an onion into the mix — other than that I made as directed. We thought it was very good. Sauce was a bit loose — will possibly add more corn starch next time. Served over whole wheat rigatoni. Will definitely make again.5 stars

    1. Hi Juanita! You probably could, I just have not tried it myself. If you decide to experiment, let me know how it goes!

  9. Very disappointed sadly! I was so excited to try my first scratch made stroganoff but the yogurt ruined it. 💔

    1. I’m sorry to hear that you had trouble with the recipe, Rachael. The method and ingredients has worked well for myself (and others) but I know how frustrating it can be to try a new recipe and not have it work out, so I really wish you would’ve enjoyed it!

  10. Wow! I had my doubts that the noodles would be cooked. Not only were they saucy and flavorful, but perfect. I used a 32 oz bone broth box, sirloin steak and real sour cream. Perfect even for company!5 stars

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